Banana Breakfast Cookies with Chocolate Chips Recipe

If you’re anything like me, mornings can be a whirlwind, and finding something quick, tasty, and a bit nutritious can feel like a tall order. That’s why I’m so excited to share this Banana Breakfast Cookies with Chocolate Chips Recipe—they’re absolutely fan-freaking-tastic! These cookies are soft, chewy, and packed with wholesome ingredients that keep you fueled, plus that touch of chocolate chip goodness that feels like a treat. Seriously, once you try this recipe, you’ll find yourself reaching for them all morning long.

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Ingredients You’ll Need

Every ingredient in this Banana Breakfast Cookies with Chocolate Chips Recipe plays a vital role in flavor, texture, or nutrition. I especially love using extra ripe bananas for that perfect natural sweetness and moist cookie crumb. When shopping, opt for quality nut butters and pure maple syrup—you’ll taste the difference!

• Extra ripe bananas: The riper, the better — they blend in smoother and bring natural sweetness.
• Natural peanut butter or almond butter: Adds richness and healthy fats; creamy works best for easy mixing.
• Pure maple syrup: A gentle sweetener that balances the flavors without overpowering.
• Large egg or flax egg: Helps bind the ingredients together; flax egg makes it vegan-friendly.
• Pure vanilla extract: Brings warmth and depth to the cookie’s flavor.
• Oat flour: The base for these cookies—light, gluten-free if you choose oat flour made from certified oats.
• Flaxseed meal: Adds fiber and omega-3s; plus helps with binding.
• Ground cinnamon: A subtle hint of spice that complements the bananas.
• Baking soda: For just the right amount of lift.
• Kosher salt: Enhances all the flavors and balances the sweetness.
• Old fashioned rolled oats: For texture and heartiness in each bite.
• Hemp hearts: A secret superfood I like to throw in for added protein.
• Chia seeds: For extra nutrition and a nice chew.
• Semi-sweet chocolate chips: The star treat in each cookie.
• Optional chopped walnuts: Adds crunch and nutty flavor if you’re feeling fancy.
• Flaky sea salt (topping): A sprinkle on top elevates the cookie with a hit of saltiness.

Variations

I love making this Banana Breakfast Cookies with Chocolate Chips Recipe my own by switching up mix-ins—it’s so easy to personalize! Don’t hesitate to play around with nuts, seeds, or even dried fruit to keep things exciting and suited to your taste.

• Nut-Free Version: Use sunflower seed butter instead of peanut or almond butter for allergy-friendly cookies, and skip the walnuts.
• Vegan Option: Swap the egg for a flax egg, and make sure to use dairy-free chocolate chips; I’ve had great results with this change and my family didn’t even notice!
• Extra Protein Boost: Add a scoop of your favorite protein powder—vanilla or unflavored work well without compromising texture.
• Seasonal Twist: Stir in some pumpkin puree with pumpkin pie spice in fall, or shredded coconut and macadamia nuts for a tropical flair.

How to Make Banana Breakfast Cookies with Chocolate Chips Recipe

Step 1: Mix the Wet Ingredients

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—this keeps the cookies from sticking and cleans up a breeze. In a large bowl, mash your extra ripe bananas until smooth. I love using ripe bananas because they add natural sweetness and moisture, making the cookies tender. Next, add your nut butter of choice, maple syrup, the egg or flax egg, and vanilla extract. Give it a good stir until everything is nicely combined and smooth—you might notice how this smells heavenly already!

Step 2: Add in the Dry Ingredients

Now, sprinkle in your oat flour, flaxseed meal, cinnamon, baking soda, and kosher salt. Stir gently just until the dry blends into the wet—don’t overmix or the cookies can become tough. After that, fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if you’re using them. The dough will be thick but moist. Let it rest for about 5 minutes; this lets the oats soften a bit, which improves the texture.

Step 3: Scoop and Bake

Using a large cookie scoop or a tablespoon, scoop out roughly 3-tablespoon-sized mounds of dough onto your lined baking sheet. Make sure to leave at least 2 inches between cookies because they’ll spread slightly. I always pop a few extra chocolate chips on top for that perfect outward sparkle of melty chocolate. Bake them in your preheated oven for 10 to 14 minutes—check after 10 minutes; they should be set on top but still soft to the touch. Remove from the oven, sprinkle with flaky sea salt if you like that sweet-salt combo, then let them cool on the sheet for 5 minutes before transferring to a wire rack.

How to Serve Banana Breakfast Cookies with Chocolate Chips Recipe

Garnishes

I always sprinkle a bit of flaky sea salt right after baking—that little salty crunch paired with warm chocolate chips is unbeatable. Sometimes I add a drizzle of almond butter or a dollop of Greek yogurt on the side when serving, which gives a nice creamy contrast. Fresh berries or sliced banana bits on the plate brighten the flavors and make it feel like a special breakfast treat.

Side Dishes

These cookies are fabulous on their own or paired with a refreshing smoothie, a cup of coffee, or even a simple spinach and strawberry salad for a balanced breakfast. My kids love them with a glass of cold milk, and I enjoy them with a hot herbal tea—so whatever you prefer, they complement many breakfast staples beautifully.

Creative Ways to Present

For birthdays or brunches, I’ve stacked these cookies on a pretty platter with small bowls of nut butters, fresh fruit, and yogurt for dipping. You can also wrap a few cookies up in parchment and tie with twine for adorable gifts or lunchbox surprises. I once layered them with sliced bananas and hazelnut spread for an indulgent breakfast cookie sandwich that was a hit!

Make Ahead and Storage

Storing Leftovers

After baking, I store these cookies in an airtight container at room temperature for up to 3 days. They stay soft and delicious—perfect for grabbing on your way out the door. If you want them a little fresher, warming for a few seconds in the microwave does wonders.

Freezing

I like to freeze these cookies individually on a baking sheet, then transfer them to a freezer bag so they don’t stick together. They freeze beautifully for up to 3 months. When I’m ready to enjoy, I just thaw them at room temp or pop them in the microwave for 15-20 seconds for a freshly baked feel.

Reheating

For reheating, I use a toaster oven or regular oven at 300°F for about 5 minutes to revive their softness and warm the chocolate chips. Microwaving works too—just a few seconds and the cookie’s back to that melty, delicious perfection.

FAQs

Final Thoughts

This Banana Breakfast Cookies with Chocolate Chips Recipe is one of those discoveries that feels like stumbling on a little breakfast treasure. I love how easy it is to prepare and how it manages to be both wholesome and indulgent at the same time. Whenever I make these, my family goes crazy for them, and I find myself feeling good about starting my day with something nourishing and delicious. Give this recipe a try—you’ll be so glad you did, and it might just become your new morning favorite like it is mine!

Banana Breakfast Cookies with Chocolate Chips Recipe

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• Author: Sophia
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 15 cookies
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

These delicious breakfast cookies are packed with wholesome ingredients like bananas, oats, flaxseed, and nut butter, making them a nutritious and convenient morning treat. Sweetened naturally with maple syrup and studded with chocolate chips and optional walnuts, they are easy to prepare and bake until soft and perfectly set.

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Ingredients

Wet ingredients:

• 2 large extra ripe bananas, mashed
• ½ cup (128g) natural peanut butter or almond butter
• ¼ cup (78g) pure maple syrup
• 1 large egg or flax egg (for vegan option)
• 2 teaspoons pure vanilla extract

Dry ingredients:

• 1 cup (92g) oat flour
• 3 tablespoons flaxseed meal
• ½ teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup (95g) old fashioned rolled oats
• 2 to 3 tablespoons hemp hearts
• 1 tablespoon chia seeds
• ⅓ cup (60g) semi-sweet chocolate chips, plus extra for on top of cookies
• Optional: ⅓ cup chopped walnuts

Topping:

• Flaky sea salt, for sprinkling

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Instructions

1. Preheat oven and prepare baking sheet: Preheat your oven to 350°F and line a large baking sheet with parchment paper to prevent sticking.
2. Mix wet ingredients: In a large bowl, combine the mashed bananas, natural peanut or almond butter, maple syrup, egg (or flax egg), and vanilla extract. Mix well until the mixture is smooth and uniform.
3. Add dry ingredients: To the wet mixture, add oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt. Stir gently until just combined. Then fold in rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if using. Let the dough rest for 5 minutes to allow ingredients to hydrate.
4. Scoop the dough: Using a large cookie scoop or spoon, drop about 3 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Add a few extra chocolate chips on top of each cookie for garnish.
5. Bake the cookies: Bake in the preheated oven for 10 to 14 minutes, until the cookies are set yet still soft in the center.
6. Cool and serve: Remove cookies from the oven, sprinkle with flaky sea salt if desired, and allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely before enjoying.

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Notes

• For a vegan version, substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use dairy-free chocolate chips.
• If desired, you can add ⅓ cup chopped walnuts for extra crunch and flavor.
• Make sure bananas are very ripe to maximize natural sweetness and moisture.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• These cookies make a great grab-and-go breakfast or snack option.

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Nutrition

• Serving Size: 1 cookie (approximate)
• Calories: 150
• Sugar: 8g
• Sodium: 95mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 15mg